Raspberries and blueberries flan

Here is how I make a berry flan - with raspberries and blueberries, good for 12 servings:

PASTRY

1 1/2 cups (375 ml) all purpose flour
3 tbsp (45 ml) white sugar
1/4 lb (110g) butter or margarine, cubed
1 egg yolk
1 tbsp (15 ml) ice water

FILLING

4 oz (225g) cream cheese, softened
1/2 cup (125 ml) sour cream
1/2 cup (125 ml) icing sugar
1 tbsp (15 ml) brandy

TOPPING

1 basket raspberries
1 basket blueberries
extra icing sugar

1. To prepare pastry: Place flour and sugar in food processor. Process until combined. Gradually add butter to the flour. Process until mixture resembles breadcrumbs.

2. Add egg yolk. Process until combined. With the motor running, add only enough water until pastry forms a soft ball.

3. Turn mixture out into a lightly floured board. Knead lightly. Wrap in plastic wrap. Rest for 30 minutes. Roll out pastry to fit an 11 inch (28 cm) flan or quiche pan.

4. Blind cake at 400 degrees F (200 degrees C) for 10 minutes. Discard foil and rice, bake a further for 5 minutes or until golden. Remove from oven. Let cool.

5. To prepare filling: Place softened cream cheese and sour cream in food processor. Process until smooth. Add icing sugar and brandy. Combine well. Transfer to a bowl. Chill.

6. To prepare topping: Spoon filling into pastry shell. Arrange berries over the filling. Lightly dust with extra icing sugar. Chill.

*** n. 4: Blind Baking: Line pastry with kitchen parchment or foil and dried beans or uncooked rice. Bake at 400 degrees C or 200 degrees C for 5 minutes, Remove paper and beans. Bake further 5 minutes. Allow to cool.

Raspberries and Blueberries flan:

Happy cooking and baking!

Feel free to share us a feedback, additional tip or share how you bake your cake with fruits from the woods - which could be ranging from strawberries, blueberries, raspberries, blackberries.

A Taste of Life

Angelica Hopes

© Ana Angelica Abaya van Doorn

www.angelicahopes.com

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